What kind of spices do you put in pike cutlets? Cooking pike cutlets: the best recipes and cooking tips

Hooray! My husband brought pike from fishing; it’s been a while since he spoiled us with this tasty dietary fish. How to cook pike is not a question for me, you can prepare different dishes, but I decided to make fish cutlets from pike, the recipe for which I offer you, and it’s very tasty, believe me.

If you think that pike meat is a little dry for cutlets, then there are little tricks that will make pike fish cutlets tender and juicy.

Pike fish cutlet recipe

If for some reason you have previously ignored pike, then I strongly recommend turning your attention to this fish and starting to get to know it with pike. Because it is not only very tasty, but also healthy.

Pike meat is compared to chicken meat because it contains easily digestible protein.
The content of vitamins and minerals makes pike meat a good preventative against colds and viral diseases.
This is a low-calorie product, so pike is recommended for dietary nutrition.

Convinced? Let's cook.

Recipe for pike fish cutlets with lard

I most often make cutlets with lard, we really like them. Someone will say that I just talked about the value of pike as a dietary product, and then suddenly we add a fairly high-calorie product - lard. Firstly, we won’t add much of it, and secondly, lard is also a healthy product. For example, arachidonic acid, which is part of it, which removes bad cholesterol from our body. Lard also gives the cutlets that same tenderness and juiciness that I mentioned above.

Ingredients:

pike fillet - 1 kg.
fresh lard - 150 gr.
onions - 2 - 3 pcs.
eggs - 2 pcs.
white loaf - 2 slices
milk - 1/2 cup
ground pepper, salt to taste, pinch of sugar
vegetable oil for frying

Pike fish cutlets - step-by-step recipe with photos

As a side dish for pike fish cutlets, you can serve boiled potatoes, rice or vegetable salads, for example.

Other recipes for making pike fish cutlets

Or rather, these are not different recipes, because the main ingredients will remain the same, only some of them change and you can cook not only in a frying pan.

You can replace the lard with a piece of butter - first fry the onions in it and add it to the minced meat.
If you want a lean version of cutlets, replace the eggs with 1 tbsp. l. heaping amount of starch, and lard with 0.5 cups of vegetable oil - in this version the cutlets also turn out delicious.
If you don’t like fried food, you can steam pike fish cutlets or bake them in the oven, but in this case you don’t need to coat them in breading.
Cheese lovers will love tender and tasty cutlets with cheese - make a flatbread from minced fish, put a piece of cheese or grated cheese in the middle, form a cutlet, roll in semolina and fry.
I haven’t tried these options, but I know what cutlets do with carrots - they add raw carrots grated on a coarse grater to the minced meat. Another option is to add finely chopped parsley to the minced meat.

If you have not prepared such cutlets yet, then I strongly recommend adding the recipe for pike fish cutlets to your family recipe box. I really hope that they will become a frequent guest on your table, because as I already said, this is both a healthy and very tasty dish.

P.S. If the pike are not large, then they are good not only in cutlets, they can simply be fried, or they can be cooked in the oven, for example, according to the recipe, replacing the perch with pike.

Bon appetit!

Elena Kasatova. See you by the fireplace.

If you are a fish lover, this recipe will come in handy! Pike cutlets turn out to be very tender and appetizing and go well with almost any side dish and fresh vegetables. The advantage of the recipe is that our cutlets will not contain eggs, so you can cook them even during fasting (on fish days).

The only difficulty you may encounter is cutting the fish. If you are new to this process, you will have to spend some time. However, there is no need to be afraid: there is nothing incomprehensible here. All you need is practice!

Ingredients:

pike - 1 pc. (about 2 kg);
onion - 1 pc.;
white bread - a few slices;
breadcrumbs - 30-50 g;
vegetable oil - about 2-3 tbsp. spoons;
salt, pepper - to taste.

Pike cutlets recipe with photos step by step at home

First of all, we cut up the pike. Having cleared the fish of scales, cut off the head and tail - leave it for. Carefully remove the entrails, remove the skin, and remove all large bones from the fillet.
Using a blender, grind the fillet into a homogeneous mince. You can also pass the fish through a meat grinder with a fine grid.
After removing the husk, finely chop the onion. Fry in a well-heated frying pan with oil until golden brown. After cooling and draining excess fat, transfer the onions to the minced meat.
After cutting off the crusts, pour a small amount of water over the bread. Leave for 5-10 minutes. Grind the swollen bread using a blender and add to the minced meat. Salt, season with pepper to taste and mix the mixture thoroughly.
We wet our palms in cold water and form oblong pieces, which we roll in breadcrumbs. If desired, you can use wheat flour instead of breadcrumbs or do without breading altogether.
Grease a spacious, thick-bottomed frying pan with refined vegetable oil and heat it up. We place our semi-finished products in one layer on a hot surface. Fry over moderate heat for 2-3 minutes (until the bottom side is browned).
Next, turn the half-finished cutlets over, let them sit for another 2 minutes, then reduce the heat to a minimum and pour in 1-2 tbsp. spoons of boiling water and, covering the frying pan with a lid, bring the products until fully cooked (this will take about 10 minutes). This method will help make our cutlets even more delicious, since due to the water they will not be dry at all.
Ready-made pike fish cutlets can be served with simple vegetable salads and mashed potatoes; boiled rice or pasta is also suitable as a side dish.

Bon appetit!

Of all the variety of recipes for pike fish cutlets, they turn out to be the most delicious and juicy. as you know, fish is very rich in various useful substances, but at the same time, unlike catfish or silver carp, it is completely poor in fats. Nutritionists recommend consuming dietary pike meat during a diet and for diseases of the gastrointestinal tract. Therefore, it is not surprising that pike cutlets may not turn out as juicy as we would like. To make pike cutlets tasty and juicy, housewives resort to many tricks and experiment with different ingredients.

With the help of vegetables and lard, you can achieve juiciness not only in meat, but also, in particular, in preparing juicy pike cutlets. Pike cutlets with lard turn out much juicier than without it. As for vegetables, in addition to onions, I very often add raw potatoes to minced cutlets. The juicy potato pulp, which contains starch, lifts the cutlets well during frying; in addition, they turn out fluffy and do not fall apart, which often happens.

Pike cutlets with lard, step-by-step recipe with photos which are posted below I cook with the addition of loaf (bread). But instead, you can add semolina to the minced cutlets. Their pike cutlets with lard and semolina also turn out delicious. For the amount of ingredients given below you will need 3 tbsp. spoons of semolina.

Ingredients:

Pike - 1 pc.,
Lard - 200 gr.,
Loaf or white bread - 4-5 slices,
Onions - 1 pc.,
Potatoes - 1 pc.,
Milk - 150 ml.,
Eggs - 2 pcs.,
Salt - to taste
Ground black pepper - a pinch
Sunflower vegetable oil

Pike cutlets with lard - recipe

Cooking cutlets begins with obtaining fish fillets from a pike carcass. To do this, the fish carcass must be cleaned of scales and washed under running water. After this, cut off the head. Remove entrails. Rinse thoroughly again, outside and inside. Next, use a sharp knife to cut it lengthwise into two parts. A ridge will remain on one part of the carcass. It should be cut off. Place the fish halves, skin side down, on a cutting board. Cut off the fillet. Remove large bones.

Cut the loaf or white bread (preferably slightly stale) into small pieces. Fill with milk (or water). Let it sit for about 10 minutes.

Meanwhile, pass the pike fillet through a meat grinder 2 times or grind it in a blender bowl until smooth. Peel the onions and potatoes. Cut the skin off the lard and cut it into pieces that are easy to grind.

In this pike fish cakes recipe, I used a piece of brisket. Cut the potatoes and onions into slices too.

Pass pieces of loaf or bread together with potatoes, onions and lard through a meat grinder.

Add to bowl with minced fish. Mix all the ingredients for the pike fish cutlets.

Beat in the eggs, which will make the cutlets fluffy and airy.

For taste and aroma, add salt and black pepper to minced fish cutlets. If you have fresh herbs, you can add that too. Pike fish cutlets with fresh dill are especially tasty.

Using your hands, thoroughly mix the pike mixture. It should be thick and homogeneous.

Pour vegetable oil into the frying pan. Wait for it to warm up. To prevent the minced meat from sticking to your hands while making cutlets, wet them with cold water. All that remains is to make pike cutlets with lard and fry them. If you wish, you can make both round and oval cutlets.

Place them on a hot frying pan. After 3 minutes, turn them over to the other side. Fry the cutlets on this side for about the same amount of time. Be sure to fry the cutlets over low heat so that they are cooked inside too.

Pike cutlets with lard. Photo

Let's cook today. I’ll tell you a step-by-step recipe for preparing delicious and juicy fish cutlets, as well as some tips you need to know when preparing them.

I have already told you how to cook minced meat cutlets, as well as chicken cutlets and fluffy liver cutlets, today we have fish cutlets and you can compare the similarities and differences in preparing these delicious dishes.

At the end of the article, watch the video master class on how to cut up pike and prepare cutlets from it. Since pike is very bony, they generally prefer to make minced meat from its meat.

Do not leave the finished minced meat open for a long time in the fresh air; it is better to put it in the refrigerator
Add bread to prepare cutlets; the amount of soaked and squeezed bread should be 30% of the weight of the minced fish; sometimes the bread is replaced with semolina or both ingredients are used. Read more:
If the pike is large, which indicates its age, then it is better to add a little lard or butter during the preparation of the minced meat; the cutlets will turn out juicier and more tender.
Bread the cutlets with breadcrumbs or semolina so that they do not lose their juiciness when frying.
You can add seasonings from your favorite herbs and herbs to the minced meat
If the minced meat turns out to be very dry, you can fix this by adding a little grated potato or carrot

Pike cutlets, step-by-step cooking recipe

Required Products:

Fresh pike
Milk
Raw eggs
Breadcrumbs
White bread (loaf)
Garlic
Fresh dill
Black pepper
Dry seasonings (mixture of herbs)

Preparation:

First of all, in a separate bowl, soak the bread cut into pieces in milk (the crust can be trimmed off)
We separate the fillets from the pike; to do this you need to gut the fish - remove all the insides and rinse well
We make an incision at the head up to the spine and cut the fillet from the fish along the ridge
In the same way, cut the fillet layer on the other side.
Separate the fillet from the skin - make a cut from the tail part and cut the meat from the skin
Cut the layer lengthwise and use a knife to separate large bones
Removing the bones remaining on the peritoneum
Place two onions, peeled and cut into 4 pieces, and cooked fish meat into a food processor and chop everything
Add 2 – 3 cloves of garlic, a small bunch of dill, chop again
Squeeze out the bread, put it in a food processor, beat in one egg and add seasoning, chop everything well
Place the minced meat in a bowl, salt and pepper it, prepare breadcrumbs, and also break and stir 1 egg in the bowl - we will need it if the breadcrumbs do not stick well to the cutlets, we will first brush them with the egg
Wet your hands and knead the minced meat with your hands; if the minced meat is liquid to form cutlets, then you can add breadcrumbs or a little semolina to it
We form cutlets and roll them in breadcrumbs (do not forget to wet your hands with water so that the minced meat does not stick to them)
14 Place the cutlets on the board
Heat vegetable oil in a frying pan
Lay out the cutlets for frying
Fry until golden brown on the bottom and turn over to the other side.
Place the browned cutlets in a heat-resistant bowl and place in the oven, preheated to 180 degrees for 15 minutes until fully cooked.

Bon appetit!

Lenten pike cutlets in the oven

During the period of non-strict fasting, it is allowed to eat fish. Lenten pike cutlets do not contain any animal products, so they will enrich the table with the most delicate taste. Moreover, the cutlets are not fried, but baked in the oven, so they contain a minimum of fat and calories. They can be safely recommended for the dietary table and for children from infancy.

Recipe ingredients:

pike 2-2.5 kg.
onion 2 pcs.
potatoes 1 pc.
stale wheat loaf 400 g.
dried dill 1 teaspoon
pepper1/2 teaspoon
salt to taste
vegetable oil 1 tbsp. spoon
breadcrumbs 1/2 tbsp. spoons

Cooking method:

Remove scales from the fish and wash. Separate the fillet from the bones. Scroll the fillet (with skin possible) through a meat grinder with a large wire rack.
Cut the crust off the loaf and soak in water. Peel the onions and potatoes. Once again, pass the minced meat through a meat grinder with a fine grid along with the onion and the soaked and squeezed loaf. Grate the potatoes into minced meat on a fine grater. The starch will hold the cutlets together and prevent them from falling apart. Salt the minced meat, season with pepper and dried dill.
Preheat the oven to 180° C. Grease a baking sheet with butter and sprinkle with breadcrumbs. Form the cutlets and place them on a baking sheet at a short distance from each other. Bake for 25-30 minutes until lightly browned.
Advice: Use fish that has not been frozen for cutlets. Choose a pike weighing 2-3 kilograms. Small pike have little flesh, and larger fish have a dry fillet.
Add soaked stale loaf to the minced meat. Fresh bread will make the cutlets sticky. For every 500 grams of minced meat you will need 80-100 grams of bread crumb.

Feeding method: Serve pike cutlets slightly chilled or cooled. When cold, the cutlets acquire a pronounced fishy taste, tender and subtle. A light vegetable salad or mashed potatoes are suitable as a side dish.

Classic juicy pike cutlets with lard

Pike cutlets can be as juicy and nutritious as meat cutlets. Excessively dietary, lean pike fillet can be made fatty and juicy by adding lard to the minced meat. The cutlets, fried in a crispy breading, are soft and simply melt in your mouth.

Recipe ingredients:

pike fillet 1 kg.
loaf 200 g.
milk 1/2 cup
pork lard 150 g.
onion 1 pc.
eggs 2 pcs.
parsley a bunch
salt, pepper to taste
breadcrumbs 2-3 tbsp. spoons
vegetable oil 100 ml.

Cooking method:

Soak the loaf in milk, after cutting off the crusts. Pass the fish fillet and lard through a meat grinder with large holes. Next, grind the onion and squeezed loaf in a meat grinder. Change the grill to a fine one. Scroll the minced meat again.
Add eggs, salt, pepper and finely chopped parsley. Heat 1-2 tablespoons of vegetable oil in a frying pan. Form cutlets, roll them in breadcrumbs and fry over medium heat for 2-3 minutes on each side.
If you are preparing cutlets for future use, place them in a saucepan with a thick bottom, add ½ cup of water and simmer with the lid closed for 7-10 minutes.
Advice: Instead of parsley, you can add dill or cilantro to the minced meat, both fresh and dried. Alternatively, 1 teaspoon of dried herbs or prepared fish seasoning can be mixed with breadcrumbs.

Delicious steamed pike fish cutlets with semolina

Pike makes excellent dietary steam cutlets. Unlike beef or chicken cutlets, steamed pike cutlets turn out unusually tender and juicy. Children eat them with pleasure, even those who hate river fish. The dish is low in calories, contains a minimum of fat and a lot of protein. Complete benefit!

Recipe ingredients:

pike2 kg.
semolina 4 tbsp. spoons
egg 1 pc.
onion 1 pc.
butter50 g.
spices for fish1 teaspoon
salt, pepper to taste

Cooking method:

Separate the fillet from the skin and bones. Chop the fillet along with the peeled onion in a food processor. Add semolina. Let the minced meat stand for 15-20 minutes. Grate the frozen butter into the minced meat. Season with spices, salt and pepper.
Form into cutlets. Cook in a steamer for 20 minutes.
Advice: The dietary dish will be more interesting if you add filling inside the cutlets. You can prepare cutlets with cheese, with cottage cheese and herbs, with chopped boiled eggs, with mushrooms, pre-fried with onions.

Feeding method: Serve steamed cutlets with rice or green salad.

Original pike cutlets in a slow cooker with vegetables

We offer another interesting option for preparing pike cutlets - stewed in vegetable broth. These cutlets resemble stuffed pike in taste, differing only in appearance and a less labor-intensive cooking process. If stuffed pike is a ceremonial dish, but requires skill, then even a novice housewife can master the cutlets. The shape will not affect the taste.

Recipe ingredients:

pike 2-2.5 kg.
onion 2 pcs.
stale loaf 1/2 pcs.
eggs 1 pc.
carrots 1 pc.
beets150 g.
celery root 100 g.
parsley root 1 pc.
sunflower oil 2 tbsp. spoons
bay leaf 2-3 pcs.
allspice 3-5 peas
black pepper10 peas
salt to taste
dry herbs (dill, parsley, oregano) 1 teaspoon

Cooking method:

Cut off the crusts from the loaf and soak it in water or milk. Separate the pike fillets from the bones. Pass the fillet through a meat grinder twice along with the squeezed loaf.
Peel the onion and chop finely. Don't throw away the husks. Fry the onion in vegetable oil until soft. This will take 3-5 minutes. You can fry the onions in a multicooker bowl, but it’s more convenient in a frying pan. Let the onion cool.
Add onion, egg, salt and dried herbs to the minced meat. Mix well.
Peel the carrots, beets, parsley root and celery. Cut into small random pieces, as in the photo. Place the vegetables in the bottom of the multicooker bowl, add clean onion skins, bay leaves and peppercorns. Using wet hands, form the minced meat into cutlets and place them close to each other directly on the vegetables. Pour boiling water so that the water completely covers the cutlets. Set the “Extinguishing” mode, time – 30 minutes.

Feeding method: Remove the cutlets from the broth. Serve the vegetables with which the cutlets were stewed as a side dish. The best sauce for cutlets is grated white horseradish.

Cooking cutlets in the oven

A large number of housewives prefer to cook fish cutlets directly in the oven. When preparing cutlets this way, you do not need to use any extra fat. Despite this dish, it turns out very tasty and pleasant to look at.

Ingredients:

kilogram of minced pike fish;
several onions;
a small clove of garlic;
egg;
three tablespoons of breadcrumbs;
spices.

Cooking recipe:

Before you start preparing minced cutlets, you need to turn on the oven at 200 degrees.
After that, take the onion and chop it finely. If you wish, you can grate it using a fine grater or pass it through a press.
All the greens you choose for the cutlets must be chopped very finely.
Next, take the semolina and mix it with the egg. Add the resulting mixture to the minced fish and mix well.
After this, you can add spices, herbs and garlic to the semi-finished minced meat.
Mix everything well.
Now you can start laying out the finished mixture on a baking sheet. It is worth paying attention to the fact that it will need to be covered with food foil in advance. But the foil needs to be greased with oil. This is necessary so that the finished cutlets do not stick to the foil.
Place the formed cutlets on a baking sheet and place in a hot oven. As a rule, cutlets are cooked for forty minutes at medium heat. You can find a recipe for pike cutlets in the oven in a large number of culinary magazines.

There are a large number of recipes for making fish cutlets from pike. Very popular are those recipes in which the cutlets are steamed or cooked in the oven. In addition, fish cutlets are recommended to be given to children from a young age. But do not forget that pike has quite a lot of bones. Therefore, in order to grind them, the minced meat must be passed through a meat grinder with a fine mesh at least twice.

Pike cutlets are perfect for those people who follow different types of diets. Please note that cutlets made from fish are no different from meat cutlets, but at the same time they contain a minimal amount of fat. But to prepare minced pike you don’t need a very large amount of ingredients. Also, do not forget that you should not add a large amount of seasonings to minced fish. You may simply overpower the taste of the fish itself. It is important to remember that minced fish is a highly perishable product.

To prepare fish cutlets, different varieties of meaty and fatty fish are used, for example, salmon, pike perch, and catfish. Some housewives unfairly avoid recipes containing pike, citing its excessive dryness. To radically eradicate such a stereotype, we suggest using the following tips. Then your cutlets will turn out tender, aromatic and juicy.

The main rules for preparing pike cutlets

Use only freshly prepared minced meat. Minced fish deteriorates in a matter of minutes when exposed to air and high temperature, so cut the fish and cook the minced meat immediately before frying the cutlets.
Add additional sources of fat. Lard or sunflower oil will help make the minced meat soft, fatty and elastic. You can replace these products with soft creamy or hard cheese.
Add vegetables, milk and bread to the minced meat. Grated carrots give the cutlets a subtle sweet aftertaste, and the potatoes provide good texture to the minced meat. But adding vegetables is not a mandatory item and is optional. Bread crumb soaked in milk/water makes the minced meat soft and porous. Bread should be taken at the rate of 100 g per half kilogram of minced meat.
Moderate addition of spices. Fish goes well with simple seasonings in small quantities. For example, you can use greens, black pepper, turmeric, dry herbs. But the main thing here is not to overdo it, otherwise you will completely drown out the taste of the fish.
Successful breading. Pike cutlets need to be breaded in any case. This will help give it an appetizing look and maintain the juiciness of the dish. Crushed crackers or bran will work as a breading. You can add a pinch of dry Provençal herbs to them. You can also use a special breading for fish dishes, which you can easily buy in the supermarket.

Pike cutlets - step-by-step recipe

Now that all the secrets of this dish have been revealed, it’s time to start preparing it.

Required Products:

Pike fillet - 750 g.
White bread - 150 g.
Onion - 2 pcs.
Pork lard - 150 g.
Milk/water - 150 g.
Chicken egg - 2 pcs.
Cilantro - 1/3 bunch.
Salt, pepper - to taste.
Breadcrumbs - 50 g.
Vegetable oil - 100 g.

How to cook:

Separate the bread crumb from the crust, soak in milk for 10 minutes and start preparing the minced meat.
Twist the pike fillet through a meat grinder with a large knife.
Finely chop the onion and lard, squeeze the bread from the milk and add all these ingredients to the minced meat. Twist it a second time.
After this, salt and pepper the minced fish, add chopped cilantro and eggs. Stir until smooth.
Form the minced meat into cutlets of any shape and size convenient for you. Roll them in breadcrumbs.
Fry the cutlets in a preheated frying pan for 3 minutes on each side.
Juicy pike cutlets are ready. Bon appetit!

Pike cutlets, prepared according to the correct recipe, will definitely delight you with their juiciness and softness.